CRISTIANE GRELLA MIRANDA

@ph.d candidate

Department of Food Engineering
Univeristy of Campinas

Currently, I am a Ph.D. candidate in Food Engineering at the University of Campinas. I hold a bachelor’s degree in food engineering at Universidade Técnologica Federal do Paraná (2013-2017) and Master’s degree also in in food engineering at University of Campinas (2018-2020). I have participated of two exchange programs at University of Minho – Portugal (during master’s degree) and at University of Saskatchewan – Canada (during PhD). I have been actively working with alternative plant protein sources for food application. My research background is related to study protein extraction evaluating different extraction methodologies (single or combined methodologies) for protein extraction from alternative sources such as lentils, beans, canola meals, and cassava leaves. I also have been studying the effect of extraction methodologies and post-extraction treatment (ohmic heating) on protein functionality.

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science

Scopus Publications

242

Scholar Citations

Scholar h-index

Scholar i10-index

Scopus Publications

Evaluation of cassava leaves extract as a material to produce biopolymer-based films
Cristiane Grella Miranda, Paula Speranza, and Ana Carla Kawazoe Sato
Elsevier BV

Influence of ohmic heating on lentil protein structure and protein-pectin interactions
Cristiane Grella Miranda, Rui M. Rodrigues, Ricardo N. Pereira, Paula Speranza, Louise Emy Kurozawa, António A. Vicente, and Ana Carla Kawazoe Sato
Elsevier BV

Development and application of pH-indicator film based on freeze-dried purple-fleshed sweet potato, starch, and CMC
Mariá Toledo de Carvalho Silva, Paulo Cezar da Cunha Júnior, Cristiane Grella Miranda, Ana Carla Kawazoe Sato, Mariana Teixeira da Costa Machado, and Elisa Helena da Rocha Ferreira
Wiley

Lentil protein: impact of different extraction methods on structural and functional properties
Cristiane Grella Miranda, Paula Speranza, Louise Emy Kurozawa, and Ana Carla Kawazoe Sato
Elsevier BV

Green synthesis of silver nanoparticles using Ilex paraguariensis extracts: antimicrobial activity and acetilcolinesterase modulation in rat brain tissue
Mirela Vanin dos Santos Lima, Grasieli Beloni de Melo, Liandra Gracher Teixeira, Cristiane Grella Miranda, Pedro Henrique Hermes de Araújo, Claudia Sayer, Rafael Porto Ineu, Fernanda Vitória Leimann, and Odinei Hess Gonçalves
Informa UK Limited
ABSTRACT The silver nanoparticles (AgNPs) green synthesis has been investigated by selecting naturally occurred reduction and stabilizing/capping agents. In this work, Ilex paraguariensis aqueous extract in the one-step biosynthesis of AgNPs is reported. The synthesis was carried out at room temperature under different pH (5.0, 6.8 and 8.5) and extract concentrations (2.5, 5.0 and 7.5% v v−1) resulting in average diameters ranging from 34 to 144 nm and polydispersity index (PDI) up to 0.51. The morphological characterization was performed by Transmission Electron Microscopy, associated with the UV–Vis Spectroscopy, showing that at higher pH the shape of AgNPs was more spherical rather than ellipsoidal. X-ray diffraction (XRD) pattern of AgNPs exhibited 2θ values corresponding to silver nanocrystals. Colloidal AgNPs solution synthesized with pH 8.5 and extract concentration of 2.5% v v−1 remained stable for 10 months of storage at ambient temperature. Fourier Transform Infrared Spectroscopy suggested that the polyphenols were responsible for the AgNPs formation. AgNPs presented bacteriostatic and bactericidal activity. AgNPs presented in vitro rat brain acetylcholinesterase (AChE) activity, with higher inhibition potential at 200 µL. So, it is concluded that AgNPs were synthesized with success, the pH and extract concentration influences in AgNPs size and morphology, consequently in its antimicrobial and AChE activity. GRAPHICAL ABSTRACT

Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin
Cassia Galves, Giovanni Galli, Cristiane Grella Miranda, and Louise Emy Kurozawa
Innovative Food Science and Emerging Technologies Elsevier BV

Influence of nanoencapsulated lutein on acetylcholinesterase activity: In vitro determination, kinetic parameters, and in silico docking simulations
Cristiane Grella Miranda, Priscila Dayane Freitas dos Santos, Jéssica Thaís do Prado Silva, Fernanda Vitória Leimann, Bianca Ferreira Borges, Rui Miguel Abreu, Rafael Porto Ineu, and Odinei Hess Gonçalves
Elsevier BV

Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt)
Heloísa H.S. Almeida, Lillian Barros, João C.M. Barreira, Ricardo C. Calhelha, Sandrina A. Heleno, Claudia Sayer, Cristiane Grella Miranda, Fernanda Vitória Leimann, Maria Filomena Barreiro, and Isabel C.F.R. Ferreira
Elsevier BV

Evaluation of the: In vivo acute antiinflammatory response of curcumin-loaded nanoparticles
Mariana de Almeida, Bruno Ambrósio da Rocha, Cristhian Rafael Lopes Francisco, Cristiane Grella Miranda, Priscila Dayane de Freitas Santos, Pedro Henrique Hermes de Araújo, Claudia Sayer, Fernanda Vitória Leimann, Odinei Hess Gonçalves, and Ciomar Aparecida Bersani-Amado
Royal Society of Chemistry (RSC)
Improved antiinflammatory activity of curcumin NPs.

RECENT SCHOLAR PUBLICATIONS

Cassava leaves as an alternative protein source: Effect of alkaline parameters and precipitation conditions on protein extraction and recovery
CG Miranda, P Speranza, ACK Sato
Food Research International 192, 114807 2024

Development and application of pH‐indicator film based on freeze‐dried purple‐fleshed sweet potato, starch, and CMC
MTC Silva, PC Cunha Jnior, CG Miranda, ACK Sato, MTC Machado, ...
International Journal of Food Science & Technology 58 (12), 6689-6697 2023

Development and application of pH-indicator film based on freeze-dried purple-fleshed sweet potato, starch, and CMC
MTC Silva, PC Cunha Jnior, CG Miranda, ACK Sato, MTC Machado, ...
International Journal of Food Science and Technology 58 (12), 6689-6697 2023

Evaluation of cassava leaves extract as a material to produce biopolymer-based films
CG Miranda, P Speranza, ACK Sato
Food Hydrocolloids 144, 108944 2023

Influence of ohmic heating on lentil protein structure and protein-pectin interactions
CG Miranda, RM Rodrigues, RN Pereira, P Speranza, LE Kurozawa, ...
Innovative Food Science & Emerging Technologies 87, 103413 2023

Cassava leaves protein: effect of pH precipitation of functional and surface properties
CG MIRANDA, ACK SATO, P SPERANZA
Galo 2023

Lentil protein: Impact of different extraction methods on structural and functional properties
CG Miranda, P Speranza, LE Kurozawa, ACK Sato
Heliyon 8 (11) 2022

Extraction treatment on protein release from dried cassava leaves
CG Miranda, P Speranza, ACK Sato
Galo 2022

Improving the emulsifying property of potato protein by hydrolysis: An application as encapsulating agent with maltodextrin
C Galves, G Galli, CG Miranda, LE Kurozawa
Innovative Food Science & Emerging Technologies 70, 102696 2021

Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin
CG Souza, CG Miranda, LE Kurozawa
2021

Influence of nanoencapsulated lutein on acetylcholinesterase activity: In vitro determination, kinetic parameters, and in silico docking simulations
CG Miranda, PDF Dos Santos, JT do Prado Silva, FV Leimann, BF Borges, ...
Food Chemistry 307, 125523 2020

Extrao e Modificao por Campos Eltricos Moderados da Protena de Lentilha (Lens culinaris) para aplicao em sistemas coacervados
CG Miranda
[sn] 2020

FORMAO DE COACERVADOS COMPLEXOS ENTRE A PROTENA DE LENTILHA OBTIDA POR DIFERENTES MTODOS DE EXTRAO E A PECTINA
CG Miranda, P SPERANZA, LE Kurozawa, ACK Sato
Galo 2019

Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt)
HHS Almeida, L Barros, JCM Barreira, RC Calhelha, SA Heleno, C Sayer, ...
Food Chemistry 261, 224-232 2018

Evaluation of the in vivo acute antiinflammatory response of curcumin-loaded nanoparticles
M de Almeida, BA da Rocha, CRL Francisco, CG Miranda, ...
Food & Function 9 (1), 440-449 2018

Encapsulao de lutena e avaliao in vitro da atividade da enzima acetilcolinesterase
CG Miranda
Universidade Tecnolgica Federal do Paran 2017

MOST CITED SCHOLAR PUBLICATIONS

Evaluation of the in vivo acute antiinflammatory response of curcumin-loaded nanoparticles
M de Almeida, BA da Rocha, CRL Francisco, CG Miranda, ...
Food & Function 9 (1), 440-449 2018
Citations: 55

Lentil protein: Impact of different extraction methods on structural and functional properties
CG Miranda, P Speranza, LE Kurozawa, ACK Sato
Heliyon 8 (11) 2022
Citations: 33

Evaluation of cassava leaves extract as a material to produce biopolymer-based films
CG Miranda, P Speranza, ACK Sato
Food Hydrocolloids 144, 108944 2023
Citations: 5